"More panforte than Fig Newton, these chewy bars are a combination of dried figs, honey, spices, and toasted nuts. They’re sturdy enough to slip into your pocket before you hit the slopes, and will keep you energized all day long. Special equipment: Use a candy thermometer to know when the honey mixture is done cooking. Game plan: Hazelnuts are typically sold with their thin, dark skins still attached. You can easily rub the skins off with a clean kitchen towel after toasting the nuts. Don’t worry if there are a few bits left—they’ll add color and flavor. To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them using the bottom of a pot or a rolling pin until they are lightly crushed. You can also use a mortar and pestle. This recipe was featured as part of both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery...."
INGREDIENTS
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Difficulty: Medium | Total Time: 1 hr | Active Time: 25 mins | Makes: 36 bars
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More panforte than Fig Newton, these chewy bars are a combination of dried figs, honey, spices, and toasted nuts. They’re sturdy enough to slip into your pocket before you hit the slopes, and will keep you energized all day long.
•
Special equipment: Use a candy thermometer to know when the honey mixture is done cooking.
•
Game plan: Hazelnuts are typically sold with their thin, dark skins still attached. You can easily rub the skins off with a clean kitchen towel after toasting the nuts. Don’t worry if there are a few bits left—they’ll add color and flavor.
•
To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them using the bottom of a pot or a rolling pin until they are lightly crushed. You can also use a mortar and pestle.
•
This recipe was featured as part of both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery.
•
INGREDIENTS
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1 cup whole, toasted, skinned hazelnuts (about 5 ounces)
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1 cup whole, toasted almonds (about 5 ounces)
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2/3 cup all-purpose flour
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2 tablespoons unsweetened cocoa powder
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2 1/4 teaspoons finely grated orange zest (from 1 medium orange)
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2 teaspoons fennel seeds, lightly crushed
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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8 ounces dried black Mission figs, stemmed and thinly sliced (about 1 1/2 cups)
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2/3 cup granulated sugar
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1/2 cup honey
